摘要
研究以酸奶生产菌株嗜热链球菌S2为出发菌株。采用自然选育的方法筛选出其抗噬菌体突变株。获得4株生产性能较好的抗噬菌株KS21、KS22、KS23、KS24,溶源性检测其为非溶源菌。对4株抗性菌株进行20次传代和酸奶发酵实验,结果表明抗性稳定,其中KS23发酵酸奶产酸达109°T,凝乳时间与出发菌株相当。细胞全蛋白SDS-PAGE电泳分析显示突变菌株与出发菌株在某些蛋白表达上有所差异,可能是抗性产生的原因。
Streptococcus thermophilus S2, a yoghurt production strain, was used as original strain. The bacteriophage-resistant mutants werc isolated by spontaneous mutation. Four phage-resistant mutants （KS21, KS22, KS23, KS24） were obtained, which were proved to be non-lysogcn by Mitomycin induction. The resistance and the yogurt fermentation ability of these mutants were stable after 20 subcultures. The mutant KS23 produced total acids up to 109°T after fermentation and the yogurt curd time was as same as the origin strain. According to SDS-PAGE, there were some differences between KS23 and S2 on protein expression, which might cause the resistance.
出处
《中国酿造》
CAS
北大核心
2010年第7期118-120,共3页
China Brewing
关键词
噬菌体
抗噬菌株
嗜热链球菌
选育
phage
bacteriophage-resistant mutants
Streptococcus thermophilus
selection
